Or, we suggest chilling the dough in the refrigerator for 20-30 minutes before baking for a thicker, chewier cookie.

Divide dough into balls sized to preference (about 2 Tbl each). Place on a parchment-lined baking sheet two inches apart. Bake 10 to 12 minutes, or until edges turn golden and the center of the cookie appears slightly underdone. Remove from oven and let sit on the baking sheet for an additional 5 minutes.